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Tuna Salad, Habibi

Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).

Veggies on the board

Read to mix!

Yalla:

2 tbsp finely chopped red onion

1/2 cup red bell pepper, chopped small

4 cornichons (little spiced pickles!) sliced into roundels; if you don’t have these, chop up some ordinary pickles instead

One 5-oz can of tuna in water, drained (I bet you could use tuna packed in oil, too)